Aug 1, 2012

Roasted summer squash is simple and delicious, it really doesn't get easier than this!

There's something about roasting vegetables that makes them taste so good. You'll be surprised to see your family go back for seconds and it really doesn't require much effort. Toss it with a little olive oil, season it to taste an roast while you are preparing the rest of your meal.

You can even take it up a notch and top with shredded parmesan cheese. See how quickly it disappears! And yes, you can do this with zucchini as well.

I went to the Union Square Greenmarket Monday with my friend Amy who writes a gluten-free blog called The Healthy Apple. I'm always like a kid in a candy store when I go to farmer's markets, is it just me?

I fell in love with the color of this squash, the tips looked like zucchini but the rest was a bright yellow.

Amy and I bought lots of veggies and we are both planning on making something with our goodies. Stay tuned for next week's post to see how both of us come up with different ways to prepare a dish with our farmer's market finds. Until then, enjoy this simple side dish (you might even want to double it)!

The farmer who I have been buying these from call them yellow zucchini which are different than yellow squash and taste different as well. Both are sooo yummy, but defintely have a different taste. In addition to cooking them in the oven, in the summer, I saute either the zucchini or squash with onion, garlic in olive oil and at the end throw in a a couple of handfuls of grape tomatoes. If those are not available, i dice up fresh tomatoes and use those. At the end, some fresh basil...soooo good. Maria.

I do something similar by sauteing both yellow squash and zucchini with the onion, garlic in olive oil, but add fresh mushrooms and instead of fresh tomatoes I use a can of stewed or diced ones. My family loves this dish! I am ready to try it roasted though...I roast other vegetables but have never tried yellow squash.

I simmer sliced yellow crookneck squash in a small amount of water until it is just starting to lose its white color around the skin part of the squash. Then I add about 1/2 cup sliced sweet onions to pan, lid on, until both vegetables are done but still a little firm. I drain the water and add 1 to 2 Tbsp. real butter to melt, salt & pepper it and serve. My family LOVES yellow squash this way.

I love roasting vegetables of all kinds. Last week I did a mixture of yellow and zucchini squash, sweet peppers, onion, mushrooms, grape tomatoes, garlic and some small fingerling potatoes. My grandsons loved it, their mother was amazed! The leftovers went into a pita the next day with a little feta cheese for my lunch.

For the yellow squash, my mom taught me to cook them using NO water. Put the butter or olive oil and onions in the bottom of your saucepan, sliced squash on top, cover with a tight lid and cook on LOW heat. In a few minutes, the squash will make enough liquid to cook them in and you won't even have any water to drain off. They are more flavorful this way and you keep all the vitamins, too!

Hi Gina! This looks so yummy and simple! I love the Union Square Green Market, I think I need to get over there soon and get some fresh organic veggies..I'm sure they taste wayyyy better than regular market veggies. Thanks for the yummy recipes =)

sounds good and so simple. I am making this recipe tonight.Me too, I love Farmers Markets. Just got back from SLO(San Luis Obispo) in Central California. The Farmers market every thursday is one of the largest I have ever been to.

I was going to saute my green and yellow squash but saw your recipe and decided to roast them. I substituted beautiful red salad onion in wedges for the garlic, and did it for about a half hour, and they were caramelized and spectacular. Thanks for the inspiration!

Here's another delicious way to cook Zucchini, also waterless. Just slice or rough-chop the zucchini (yellow or green) into a saucepan, add a handful or 2 of chopped parsley and several minced cloves of garlic, along with a pinch of salt. Put the lid on and it will cook in its own juice over medium heat. I got this recipe from a friend from Abruzzi. Cindy

Nice I can't wait to try it myself. :) I would like to share my Low cal potato chips recipe. :). Potato Chips is one of the most loved snacks preferred by all ages. Every time we shop for groceries we are tempted to buy one of this crunchy chips packets. But we are always worry about the calories they will bless our body with and move on. I have tried the "baked" versions but nothing comes to the deep fried potato chips with loaded calories.

This recipe is very low in calories and I was delighted to try it and realize it is as crunchy and tasty as deep fried versions.You can serve it as a snack at a party or as a quick bite for the guests. It takes minutes to make and provides the body with all the goodness a potato has to offer. Here is how you make it..​

I love roasting yellow summer squash with fennel. The yellow summer squash turns so buttery when roasted, even with little or no oil. The fennel somehow is just a perfect match for the buttery squash - offering extra sweetness and a touch of savory flavor. I can't wait for fall!